Name: Puree of Bean and Vegetable Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 15-ounce can white beans, drained; 1 15-ounce can red kidney beans, drained; 1 15-ounce can peas and carrots, drained; 1 15-ounce can sweet corn niblets, drained; 1 15-ounce can diced tomatoes, drained; 2 cups water; 1 cup liquid non-dairy creamer or plain soy milk; 4 tablespoons olive oil; 1 cup Imagine Organic No-Chicken or Vegetable Broth; 4 frozen crushed garlic cubes (or 4 medium garlic cloves)

Puree of Bean and Vegetable Soup

Top this Puree of Bean and Vegetable Soup with sauteed, golden brown onions.

Puree of Bean and Vegetable Soup

Prep Time 5

Cook Time 10

Total Time 15

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Servings

Ingredients

1 15-ounce can white beans, drained
1 15-ounce can red kidney beans, drained
1 15-ounce can peas and carrots, drained
1 15-ounce can sweet corn niblets, drained
1 15-ounce can diced tomatoes, drained
2 cups water
1 cup liquid non-dairy creamer or plain soy milk
4 tablespoons olive oil
1 cup Imagine Organic No-Chicken or Vegetable Broth
4 frozen crushed garlic cubes or 4 medium garlic cloves

Instructions

Place all ingredients in blender and puree until smooth. You may have to do this in batches; do not overload blender.
Transfer mixture to a 6-quart stockpot, cover and bring to a simmer over medium heat for 10 minutes or until heated through.
Ladle into bowls and serve warm as a soup, or refrigerate overnight and serve cold as a bean dip.
Tip: Whether serving hot or cold, slice and sauté a few onions in olive oil until golden brown and place a spoonful in each bowl or in the center of a platter.